Tom Hamblet, 24, has been awarded the title of MasterChef: The Professionals Champion 2023.
As the 17th chef to claim the coveted trophy, Tom competed against 31 other chefs to the title in a seven-week competition that saw him impress judges, restaurant critics and industry leaders with his cooking.
Tom takes his place in MasterChef history alongside other exceptional champions: Derek Johnstone; Steve Groves; Claire Lara; Ash Mair, joint winners Keri Moss and Anton Piotrowski; Steven Edwards; Jamie Scott; Mark Stinchcombe; Gary Maclean; Craig Johnston; Laurence Henry; Stu Deeley, Alex Webb, Dan Lee and last year’s winner, Nikita Pathakji.
Reacting to his win, Tom said: “I’m lost for words. It’s been such a good experience. I’ve done it! The trophy’s here. I’m holding it! I couldn’t be happier right now. I’m just going to enjoy the moment.”
Tom, who comes from a cheffing family, took on 31 other professionals, all striving to make it to the end of seven weeks of increasingly demanding culinary challenges. Along the way, he delivered some outstanding plates of food, impressing not only the judges but also the restaurant critics and some of the country’s leading chefs.
In the Quarter Final, Grace Dent said: “That is the best dessert I’ve had on MasterChef in all the years I’ve been here.” and Michelin-starred Jun Tanaka said his food was “absolutely on point” during the final week Chef’s Table challenge.
Tom’s parents, who are also both chefs at the same hotel as Tom he said: “It’s really nice to hear how proud they are. It’s a big moment for me and them.”
Marcus commented: “From the minute that young chef stepped into this kitchen he’s been consistent and he’s delivered at every single level. Tom’s food today was technical, it was beautiful and most importantly, it was delicious.”
Monica said: “I find now he’s bringing his little modern twists, his personality, his cheekiness into his cooking. His food has been cracking throughout, and he’s still so young.”
Gregg Wallace added: “The flavours of his dishes, for me, enter the world of exquisite. His food is beautiful and it’s absolutely banging delicious. Tom is a talent. I think today, we watched a very young chef come of age. Someone who’s always had the technical ability, but today was brave enough to put his own stamp on the classical.”
Tom’s winning menu started with a poached native lobster tail with blanched red and yellow cherry tomatoes, filled with lobster claw meat in a lobster and chilli oil, topped with a lemon verbena gel, courgette balls and a creamy lobster and tomato sauce Américaine. Gregg told Tom: “This is a great, light dish that really packs a flavour punch.”
The main was seared beef fillet on a bed of pan-fried oyster mushrooms, served with braised beef cheek wrapped in brick pastry, topped with a poached oyster, a lovage emulsion, salsify, beef and red wine sauce and a beef and oyster tartare. Marcus reacted with: “I’m finding it really difficult to find a problem with this. Everything on this plate is cooked beautifully and your attention to detail is exquisite.”
To finish, Tom served an olive oil sponge filled with an olive oil jam, topped with a set lemon curd, crème fraiche cream, fennel tops and a fennel pollen tuille, served with a fennel seed ice cream. Monica’s take on the dessert was: “It’s just a delightful way to finish your meal. I love it, love it, love it!”, whilst Marcus added: “Absolutely sublime. You’ve just hit the notes beautifully. It’s like a great piece of music. You get to the end of it and you want to play it again.”
Tom is classically trained and went into an apprenticeship at 17 with Westminster Kingsway College, London. Since then, for the past seven years he has worked at both Michelin-starred and AA Rosette-winning restaurants. He is currently Sous Chef at Camellia, a three AA Rosette restaurant within South Lodge Hotel, Horsham. His parents, with whom he lives, are also chefs within the same hotel.
“We are all obsessed with food and cooking, so I do think it’s in my blood,” Tom says: “My dad is an Executive Chef and my mum is a Pastry Chef. My dad’s attempts to convince me not to be a chef made me want to do it even more! It’s nice that we can work so close by each other.”
Tom said of his food passions: “I love anything that tastes good. I love the jobs that take a lot of time and care and using good quality ingredients and really making the flavours shine. Well-balanced dishes takes a lot of skill and patience to get right, which I really enjoy.”
Tom credits his dad and girlfriend for pushing him to enter MasterChef: The Professionals and on his experience he says: “I was absolutely terrified and almost dreading it. I didn’t believe I was good enough. But during the competition I learnt to have more trust in my abilities. How differently things have turned out!”
Speaking about life after MasterChef, Tom says: “I’m still at South Lodge, working hard to deliver high standards. I’m still young, so feel like I’m working out my ambitions every day. I want to have a successful career and that means continuing to learn and progress. I’d love to aim for my own Michelin-starred restaurant and maybe do more TV. I’m keen to take on projects that allow me to become a better chef and person so hopefully there are more exciting things coming!”
